Polenta

To make the “candy”; that my sister and I loved, use a stainless-steel pot with a copper bottom. After you have removed the cooked polenta, the inside of the pan will be coated with mush. Put it over high heat for 2 to 3 minutes and gently peel the crust that forms away from the sides of the pan. “Only a devoted mother will do this,” says mine.

Ingredients

• 2 cups yellow cornmeal
• 1 tablespoon salt
• 1 ½ quarts cold water

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    290 calories; 1 gram fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 62 grams carbohydrates; 3 grams dietary fiber; 1 gram sugars; 5 grams protein; 1763 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four to six servings

Preparation

1. In a 3-quart pot, preferably stainless steel with a copper bottom, add the cornmeal, salt and cold water. 2. Bring to a boil, stirring constantly, until thickened, about 5 to 10 minutes.
2. Cover the pot and reduce the heat to a simmer. Stir the polenta occasionally, until it begins to pull away from the pot, about 45 minutes to 1 hour. The polenta should hold its shape when turned out onto a platter.

1 hour